Rinse and cut the squash into bite size cubes. Get rid of the skin by trimming off each cube or peel it beforehand.
Transfer the squash onto a baking tray lined with baking paper. Season with salt and pepper. Drizzle some olive oil over (about a tablespoon).
Bake in a preheated oven at 400°F/200°C for 30-35 minutes or until soft throughout. 15 minutes into baking, open the oven and toss the squash pieces around (use a fork or spatula).
Meanwhile: Rinse quinoa and transfer it in a small/medium sauce pan. Cook according to the package information (I use 1 part quinoa, 3 parts water).
Deseed the pomegranate and dice avocados (first cut in half, remove the stone, scoop out the flesh and dice).
Prepare the honey dressing (optional) by mixing 4 teaspoons of honey with 4 teaspoons of freshly squeezed lemon juice and 3-4 teaspoons extra virgin olive oil.
Once the squash is cooked throughout and has nice brown color, take it out from the oven.
Transfer onto a serving plate/bowl or serve on a baking tray (this way the salad stays warm for longer). Throw in pomegranate seeds, quinoa & diced avocado.
Squeeze half a lemon over (optional) or drizzle with honey dressing (optional).
Serve as a starter, main or a side dish.
Some shops might sell butternut squash peeled and sliced. If you buy this one, then you can reduce the amount of squash. (I suppose you can reduce it by 7 ounces/200 grams).
Roasted Butternut Squash Salad with Quinoa
Amount Per Serving
Calories 571Calories from Fat 216
% Daily Value*
Saturated Fat 3g19%
Vitamin A 26665IU533%
Vitamin C 78.7mg95%
* Percent Daily Values are based on a 2000 calorie diet.
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